Flax Oat Gluten-Free Banana Bread Recipe

adapted from Levana Cooks, using Vanilla Bean Levana Nourishments

gluten-free banana bread


My newborn gluten-free banana bread just hit a home run!

Perfect for breakfast: minimally and naturally sweetened; it relies on the natural sweetness of the bananas.

I looked around me in my daughter’s kitchen, after the children asked me to make a banana treat. I was intent on making a very high fiber bread that would promote… regularity (a perennial quest, for many of us), even while it tastes fantastic.

My gluten-free banana bread may well be the answer to your lower carb prayers!

My daughter, and indeed, all my children, have a super healthy pantry, just as I do, so finding what I need to make the healthiest treats is no trouble ever.

I just threw all my ingredients in a bowl, mixed, poured, baked and prayed.

It’s the best! It is so nutritious that you can very easily make it a significant part of your meal: a nice slice of my gluten-free banana bread with a smear of butter, cream cheese or nut butter makes a terrific breakfast. And with a big salad or soup, it will make the perfect meal.

Both the oats and the flax give the gluten-free banana bread its hearty flavor and texture. Oat is the dream grain, in every respect. Flax is a nutritional powerhouse, with a mild and unobtrusive flavor, and very inexpensive. And the optional touch of cocoa gives it its deep dark color and added zing.



  • 2 cups old fashioned oats
  • 2 pouches Levana Nourishments Vanilla Bean
  • 2 cups flax meal
  • 2 cups almond meal, not blanched (If you can't have nuts, substitute more flax meal and more oats, 2 cups total)
  • 1/2 cup pure maple syrup (Sugar-Restricted: 1/3 cup stevia or truvia)
  • 1/2 cup almond or coconut milk
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 cup coconut oil or extra light olive oil
  • 1 cup unsweetened shredded coconut
  • 4 very ripe bananas
  • 1/2 cup chopped nuts, optional
  • 3 tablespoons cocoa powder, optional


Preheat the oven to 350*F

Mix all ingredients by hand thoroughly in a bowl, breaking up the bananas as you go to blend them in. Mix only until combined.

Pour the batter into two greased loaf pans. Bake for 1 hour.

Muffins: Pour the batter into 2 dozen muffin molds, and bake at 350*F for about 40 minutes, or a little longer, until the tops spring back when pressed.

5 Responses to Flax Oat Gluten-Free Banana Bread Recipe

  1. Jaffrie Grossman May 1, 2018 at 9:40 pm #

    How much cocoa should be added? It is not listed in the ingredient list?

    • levana May 2, 2018 at 1:21 am #

      Jaffrie, Ha, good catch. I just added it the optional cocoa:-)))

      • Jaffrie Grossman May 3, 2018 at 4:29 pm #

        Thanks, just waiting for bananas to ripen and can’t wait to try. Also, do you have the nutritional breakdown/slice?


        • levana May 10, 2018 at 10:55 am #

          Jaffrie I don’t. Plenty of good apps where you enter the ingredients and serving size.

  2. https://topphimhot.net July 11, 2022 at 5:56 am #


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